Directions

Put millet in a bowl and pour enough water over millet to cover by at least 2 inches. Soak millet 8 hours to overnight; drain.

Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until onion is lightly browned, 10 to 15 minutes. Mix millet, 2 1/2 cups water, salt, and cumin into onion mixture. Cover and simmer until millet is tender and water is absorbed, 20 minutes. Stir curry powder into millet mixture until fully incorporated.

This was really good!
I did not have time to soak the millet and it still worked out just fine (the texture had a little bit more of a bite, but that didn't bother us at all).
I added the curry powder, cumin and millet to the onions and garlic and cooked for a minute or so before adding the water.
Next time I will use ghee instead of olive oil and add a little cayenne.
Thanks for a delicious recipe!!
Instead of adding 1 tsp. of salt, I just added it to taste.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.